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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This rich, special side dish makes frequent appearances on my Thanksgiving menu. Simmering the onions before assembling the casserole mellows their flavor. Ingredients:
2 quarts water |
7 cups sliced onions |
1/2 cup butter, divided |
1/4 cup king arthur unbleached all-purpose flour |
1 teaspoon worcestershire sauce |
3/4 teaspoon salt |
1/2 teaspoon paprika |
1/2 teaspoon pepper |
2 cups milk |
2 packages (5 ounces each) shredded swiss cheese |
4 cups cubed french bread |
Directions:
1. In a large saucepan, bring water to a boil; add onions. Return to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. Drain well. Place onions in an ungreased 13-in. x 9-in. baking dish.
2. In a small saucepan, melt 1/4 cup butter. Whisk in the flour, Worcestershire sauce, salt, paprika and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Pour over onions; toss to coat.
3. Top with bread cubes. Melt remaining butter; drizzle over the top. Bake, uncovered, at 350° for 30-35 minutes or until golden brown. Yield: 10 servings.
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